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As soon as you recognize the basics of cooking, it can be such a freeing and rewarding experience to develop a merely scrumptious meal or baked product. The scents in your house and the faces of the people who you share it with are valuable. We wish this Becky's Corn & Black bean Salad dish will certainly offer you some suggestion for you to end up being an amazing chef.

You need to prepare black beans 15 oz.
Use corn, fresh or frozen and thawed.
You need large, ripe tomato, cut into 1/4 inch dice (about 1 cup).
Prepare small, red onion cut into 1/4 inch dice (about 1/2 cup).
Use chopped cilantro.
Provide minced garlic.
Use white wine vinegar (or plain white distilled vinegar).
Provide olive oil, extra virgin.
Use chili powder.
You need ground cumin.
Provide granulated sugar.
Use salt.
You need to prepare ground black pepper.

Join Curtis Wiltse, research manager at Beck's. This is a very tasty upgrade to corn on the cob!!! This is simple and the best corn! My five year old eats it while making the 'mmmm' sound.

Place beans, corn, tomato, onion, and cilantro in large bowl. Stir gently to combine..
In small bowl, wisk garlic,vinegar, oil, and seasonings together..
Pour dressing over the bean mixture and toss to coat..
Salad can be kept at room temperature for up to 6 hours..

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